Mitla Black Bean

Mitla Black is a traditional Mexican bean associated with the Mitla Valley of Oaxaca, a region with a long history of Indigenous agriculture. Originally distributed as a tepary bean, it was later identified as a common bean (Phaseolus vulgaris) based on its growth characteristics and appearance. This open-pollinated variety produces small, lustrous black seeds on sprawling plants with dense foliage and medium-length runners.

Lavender flowers develop into slender, delicate pods containing approximately five to six seeds each. The dry beans are suited to soups, refried beans and other traditional bean dishes. Their small size makes them useful for hearty meals, and the cooked beans can be mashed, seasoned or served whole with rice, vegetables and tortillas.

Mitla Black matures in approximately 85 days. Its spreading growth habit and dense foliage make it an interesting addition to a diverse food garden. Although the variety is associated with a region known for its ancient agricultural heritage, the precise age and original history of the named cultivar have not been firmly established.